Very Nice Andre,Congrats on your new oven ! now its time to have some fun. You only made 9 pies??Whenever I get up to temp. I allways make a few to feed the freezer. They are some much better than Celeste or Digiorginos I thaw em and a few minutes on the brick and bam just like New york! or Jerjsey where I live.They look great!! What did you use for your sauce?John

john i used italian caned tomatoes, usually a drain them, get that juice and reduce it whit some garlic, pepper, basil, oregano and a splash of balsamic.... when is nice and reduced i add that mix to the already crushed tomatoes add some salt and ready to go on the pizza....

I notice you "only" have 62% water. I have often read that pizzas cooked in higher temp ovens, which yours must be for just a 90 second bake, need a higher percentage of water e.g. 68%. What's your view on this?

My recollection is that pizzanapoletana (Marco) used hydrations above 65% with a Caputo 00 Pizzeria dough prepared in an Italian mixer (not a planetary mixer). If I had to guess, such a high hydration might be used in the wintertime to compensate for the fact that cool room temperatures slow down the fermentation process. Most people will have a very hard time working with flours using 68% hydration, especially for the Caputo 00 Pizzeria flour, which has a rated absorption of around 56-57%. Looking at Replies 16 and 17 at http://www.pizzamaking.com/forum/index.php/topic,1324.msg12192.html#msg12192, one can get a sense of the high hydration levels used by Marco, even with his deletion of the original value in Reply 17.

i know a couple of fellows here use 65% but 68% is pushing it a little to far for my flour here..... i found granarolo (italian) pizza flour here in brazil, for shure its very different than caputo, but i have to work whit ive got.... next batch iam trying brazilian pizza flour, i have to buy this in bulk package so this week ill test it, and let you guys know..

Nice work!I had used Nita (for pizza) flour lately, with excellent results. Hydration of 63%.I had tried different Brazilian flours and this is the one that came with constant results.Where do you obtain the Caputo flour? I ´ll love to give it a try.By the way, the sauce of mine is similar to yours, drained Italian canned tomatoes and crushed fresh ones (no reduction at all, however). Everybody loves the texture of the crushed tomatoes in the sauce.Saudações

the flour i used was granarolo, not caputo, but the results where very good !!! ive bought granarolo in santa luzia supermarket here in sao paulo.... they have a special blend for pizza and bread.... the pizza are so light....